Spicy One Pot Chicken Jalfrezi
Serving Size / Yield
- 2 T. vegetable oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and sliced
- 1 tsp. chilli powder
- 3 tsp. ground turmeric
- 1lb. skinless chicken breast, cut into large chunks
- 3 fresh tomatoes, chopped
- 2 tsp. ground ginger
- 3 tsp. ground cumin
- 3 tsp. ground coriander
- 2 T. margarine, melted
- lemon juice
In a pan, heat the oil over low heat and fry the onion and garlic for five minutes or until softened.
Mix the chilli powder, turmeric, and salt together in a bowl. Now add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
Stir the tomatoes, ginger, cumin, and coriander into the pan, reducing the heat until the mixture is simmering. Cover the pan with a lid and cook for 25 minutes, stirring often and adding a tablespoon of water every so often if the mixture appears too dry.
Stir in the margarine and add the lemon juice.
Serve with basmati rice.